Pulpo con Aceite de Limón (Imprimir)
Pulpo ahumado y tierno sobre una base de vegetales frescos, realzado con un vibrante aceite de limón de inspiración mediterránea.
# Ingredientes:
→ Octopus & Aromatics
01 -
1.2 kg octopus, cleaned
02 -
1 bay leaf
03 -
½ onion
04 -
2 garlic cloves, smashed
05 -
1 lemon, halved
06 -
Salt, to taste
→ Salad Base
07 -
100 g cherry tomatoes, halved
08 -
1 small cucumber, sliced
09 -
½ red onion, thinly sliced
10 -
2 tbsp chopped flat-leaf parsley
11 -
50 g arugula or baby greens
→ Lemon Oil Dressing
12 -
Zest of 1 lemon
13 -
3 tbsp lemon juice
14 -
5 tbsp extra virgin olive oil
15 -
Salt and freshly ground black pepper, to taste
→ Garnish (optional)
16 -
Chili flakes or Aleppo pepper
17 -
Microgreens or lemon wedges
# Instrucciones:
01 -
In a large pot, bring water to a simmer with bay leaf, onion, garlic, and lemon halves. Add salt.
02 -
Gently simmer the octopus for 45 minutes until tender when pierced with a knife. Remove and let cool.
03 -
Cut tentacles into large bite-sized pieces.
04 -
Heat a grill or grill pan over high heat. Char octopus for 3 minutes per side until edges are crisp and slightly blackened. Set aside.
05 -
In a large bowl, combine tomatoes, cucumber, red onion, parsley, and greens.
06 -
In a small bowl, whisk lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing.
07 -
Toss salad with half the dressing. Plate and top with grilled octopus. Drizzle remaining lemon oil over the top. Garnish with chili flakes or microgreens if desired and serve immediately.
# Notas:
01 -
Octopus can be simmered and chilled a day ahead, then grilled just before serving.
02 -
For enhanced flavor, marinate cooked octopus in olive oil, lemon, and garlic for 1 hour before grilling.
03 -
Excellent paired with Albariño or Assyrtiko wines.